2Heat oven to 325°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie.

3Bake at 325°F. for 11 to 14 minutes or until firm to the touch. Cool 1 minute; remove from cookie sheets.

4In small bowl, blend all frosting ingredients until smooth, adding enough milk for desired spreading consistency. Spoon or pipe about 1/2 teaspoon frosting into center of each cookie.

Expert Tips

The end of a wooden spoon works like a thumb to indent each of these small rum-flavored cookies. If any indentions fill in during baking, indent them again immediately upon removing the cookie from the oven.

Baked cookies can b be frozen before they are filled. Or fill the cookies and freeze them on a waxed paper-lined cookie sheet. Then pack frozen filled cookies between layers of waxed paper in an airtight container.

Divide the frosting into several small bowls and make each portion a different color.